Modifying Food Texture: Volume 1: Novel Ingredients and Processing Techniques

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, a…

Tropical fruits : from cultivation to consumption and health benefits : papaya

Edition

-

ISBN/ISSN

9781634635561

Collation

171 p

Series Title

Food science and technology series (Nova Science Publishers)

Call Number

[ITP-LIB-567]

Electron beam pasteurization and complementary food processing technologies

Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technol…

Advances in fermented foods and beverages: improving quality, technologies an…

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways…

High throughput screening for food safety assessment: biosensor technologies,…

Recent advances in array-based detectors and imaging technologies have provided high throughput systems that can operate within a substantially reduced timeframe and other techniques that can detect multiple contaminants at one time. These technologies are revolutionary in terms of food safety assessment in manufacturing, and will also have a significant impact on areas such as public health an…

Applications of ultrasound in the beverage industry

Edition

-

ISBN/ISSN

9781634850858

Collation

ix, 143 pages ; 23 cm.

Series Title

Food science and technology

Call Number

[ITP-LIB-563]

Recent advances in wine stabilization and conservation technologies

ecent Advances in Wine Stabilization and Conservation Technologies is a book related to the developments in winemaking and mainly in wine stabilization and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding the most recent studies on wine stabilization and conservation technologies. The uses of these t…

Steamed breads: ingredients, process and quality

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional a…

The stability and shelf-life of food

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses o…

Handbook on natural pigments in food and beverages: industrial applications f…

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food pr…